Khoresht-e Adas (خورشت عدس) — Persian Lentil Stew with Sour Plums

• 250 gBrown lentils, dry (rinsed and picked over)
• 250 gYellow onion (finely diced)
• 45 mlVegetable oil (plus 5 ml if needed for sautéing)
• 35 gTomato paste (about 2 tablespoons)
• 5 gPersian spice blend (about 2 teaspoons; or use curry powder)
• 1 gBlack pepper, ground (about 1/2 teaspoon)
• 8 gSea salt (about 1 1/2 teaspoons, plus more to taste)
• 1000 mlWater (hot, plus extra as needed)
• 350 gRusset potato (peeled and cut into 2.5 cm cubes)
• 70 gDried sour plums (rinsed; if very hard, soak 10 minutes in warm water and drain)

Instructions

1. 1

   Rinse the lentils under cool water until it runs mostly clear, then drain well. If your dried sour plums are very firm, soak them in warm water for 10 minutes, then drain. Dice the onion and cube the potato so everything is ready before you start cooking.

2. 2

   Heat 45 ml vegetable oil in a heavy pot over medium heat. Add the diced onion and sauté for 10–12 minutes, stirring often, until soft and lightly golden. Keep the heat moderate so the onion sweetens without burning, which can make the stew taste bitter.

3. 3

   Add the tomato paste to the onions and cook for 2–3 minutes, stirring constantly, until it darkens slightly and smells toasted. Stir in the Persian spice blend, black pepper, and 4 g of the salt, and cook 30 seconds to bloom the spices without scorching.

4. 4

   Add the drained lentils and stir for 1 minute to coat them in the onion-spice mixture. Pour in 1000 ml hot water, bring to a gentle boil over medium-high heat, then reduce to a steady simmer. Cover partially and cook for 25 minutes, stirring every 8–10 minutes.

5. 5

   Add the cubed potatoes and the remaining 4 g salt. Simmer partially covered for 20–25 minutes, or until the potatoes are tender and the lentils are fully cooked but not mushy. If the stew thickens too much, add 60–120 ml hot water and stir well.

6. 6

   Stir in the dried sour plums and simmer for 10–12 minutes so their tang infuses the broth. Taste and adjust seasoning with additional salt if needed. For a thicker, more traditional texture, gently mash 6–8 potato cubes against the pot and simmer 2 minutes more.